Categories: Diabetic
Ingredients
- 1 large onion, chopped
- 1 medium green pepper, chopped
- 1 tsp butter
- 3 cups shredded cooked chicken breast
- 2- 4 oz cans chopped green chilies
- 1/4 cup flour
- 1 1/2-2 tsp ground coriander
- 2 1/2 cups chicken broth
- 1 cup sour cream
- 1 cup Monterey Jack, divided
- 12 corn tortillas (6 inches), warmed
Directions
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In a small skillet, saute onion and green pepper in butter until tender. In a large bowl, combine the chicken, green chilies and onion mixture.
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In a small saucepan, combine flour and coriander. Add broth; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in sour cream and 1/2 cup cheese. Stir 3/4 cup sauce into chicken mixture.
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Place 1/3 cup chicken mixture down the center of each tortilla. Roll up and place seam side down in a 13×9-inch baking dish coated with cooking spray. Pour remaining sauce over top; sprinkle with remaining cheese. Bake, uncovered, at 350 for 30-35 minutes or until heated through.